PB&J Thumbprint Cookies
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PB&J Thumbprint Cookies
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Turn that classic sandwich into an adorable treat both kids and adults love with this easy recipe for PB&J Thumbprint Cookies.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 unsalted butter room temperature, 170 grams
- 3/4 granulated sugar divided
- 1/2 light brown sugar
- 3/4 cup peanut butter creamy
- 1 egg large
- 1/2 teaspoon vanilla extract
- 1/3 cup Strawberry Preserves
Instructions
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine flour, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat butter, 1/2 cup granulated sugar, and brown sugar on medium-high speed until well combined and fluffy, 2 minutes. Beat in peanut butter until combined. Beat in egg and vanilla. On low speed, gradually add flour mixture, beating until combined.
- Scoop tablespoons of dough, shape into balls, and roll in remaining 1/4 cup of granulated sugar. Place on prepared baking sheets, spacing about 2 inches apart. Bake for 8 minutes, until cookies are puffy.
- Remove from oven and make an indentation in the centers by pressing in with the end of a wooden spoon. Continue to bake for about 2 to 3 minutes, or until the edges are golden brown.
- Let cool on baking sheets for 5 minutes before removing cookies to wire racks to cool completely.
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